Shallow fry soya bean mini chunks in 2 tsp oil for a few minutes and then soak them in warm water for 15 minutes.
Squeeze excess water from the soya bean chunks and keep aside.
Heat the remaining oil in a pan, add cumin seeds. After they crackle,add chopped onion and saute till the onion becomes tender.
Add ginger garlic paste,green chilies and stir for another 2 minutes.
Add chopped tomatoes,red chili powder,turmeric powder,coriander powder,garam masala powder,salt and fry for a minute.
Add soya bean mini chunks, peas and potatoes.Add enough water to cook the potatoes and peas.
Cover and cook till the potatoes are cooked and the peas are tender.
Cook till it is almost dry.Garnish with chopped cilantro and serve hot with Chapati, Roti or Naan.

Pressure cook potatoes, cauliflower, peas, beans and capsicum along with turmeric powder, salt and 2 cups of water, till soft.
Mash all the cooked vegetables using a masher or a hand mixer.
Heat oil in a vessel, add green chilies and onions and saute till onions turn light brown. Add the ginger-garlic paste and saute for another minute.
Add red chili powder, coriander powder, pav bhaji masala, garam masala powder and salt. Combine well.
Add the tomatoes and cook until soft, approx 5-6 minutes. Add little water, if required.
Add the mashed vegetables and mix well. Reduce flame and cover and simmer for 14-15 minutes.
Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it.
Cook till the bhaji(gravy) thickens. Adjust the salt, if required. Turn off the heat. Add butter and lemon juice and combine. Garnish with coriander leaves.
Slice the pav buns horizontally and butter both the sides.
Place them on a heated griddle and cook till the buttered sides are brown.

To serve :
On a serving plate, place the toasted buns and a bowl of Bhaji garnished with coriander leaves. In another small plate place chopped onion and a lemon wedge.

To make cheese pav-bhaji, top the Bhaji with some shredded cheese. In India, the brand used is Amul cheese…in the US, Cheddar(white) cheese comes close to this.

Also, if you do not have a pressure cooker, just boil the veggies with salt till soft and then smash with a hand mixer. The pressure cooker just makes the whole process quicker and you can add all veggies at once. If not using pressure cooker, would have to boil the potatoes separately as they take longer than the other veggies.

Coarsely grind cumin seeds, ginger, garlic and green chillies.
Heat the oil in a kadai. Add mustard seeds and as they crackle, add the ground mixture of green chillies, ginger, garlic and cumin seeds.
Add curry leaves and fry for a minute, then add asafoetida , turmeric powder, sugar and salt.
Add diced potatoes and toss gently until all the potatoes are coated well with oil. Do not add water in this recipe.
Cover for 5 minutes. Remove the lid and stir.
Garnish with coriander leaves and serve with chapati, puri, or just dal-rice.